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August 26, 2019

Tomato Tortellini Soup

This Creamy Tomato Tortellini Soup is so easy and always a crowd-pleaser! Perfect for those chilly nights when you need a little comfort food in your life! Top with plenty of Parmesan cheese and serve with crusty Italian bread (and maybe a glass of red wine…) for an extra tasty meal!

Creamy Tomato Tortellini Soup

Creamy Tomato Tortellini Soup

It’s almost soup season and I’m SO ready for it!!! Our whole family loves soup so I’m always testing new quick and easy recipes I can whip up for lunch or dinner. Last week, after realizing we had a surplus of cheese tortellini hiding in the back of our fridge, I made a big pot of creamy tortellini soup and everyone went CRAZY over it! This is a great soup recipe because it’s made with pantry staples you probably always have on hand. And it’s ready in about 45 minutes!!!

Love tortellini? Try my Easy Pesto Tortellini Pasta Salad!

Creamy Tomato Tortellini Soup Recipe

  • olive oil: I always use organic olive oil, but use whatever brand you enjoy! For a richer broth, try using 2 Tablespoons of oil and 1 Tablespoon of butter.
  • crushed red pepper flakes: this is optional, but I love the subtle kick of heat it adds! Omit if you can’t stand spice, or double if you like it hot.
  • yellow onion: one cup, diced! This is usually one large onion.
  • garlic: a few cloves add major flavor!
  • chicken broth: I love using bone broth for the flavor and health benefits. If you’re a vegetarian, simply sub with vegetable broth.
  • crushed tomatoes: I like to use the variety with basil added! Be sure you get crushed tomatoes and not diced tomatoes or tomato sauce, which will create a very different broth.
  • fresh basil: adds flavor! If you don’t have it, I’d recommend omitting. Dried basil won’t add the same fresh flavor.
  • Italian seasoning: just a dash adds yummy Italian flavor!
  • salt and black pepper: season with salt and pepper as needed! But remember tomatoes LOVE salt, so you might use a little more than you might think. Taste as you go!
  • granulated sugar: cuts the acidity of the tomatoes and adds a subtle sweetness.
  • heavy cream: creates a thick, silky smooth broth.
  • tortellini: I love using cheese tortellini, but you can use spinach tortellini or Italian sausage tortellini. If you’re using frozen tortellini, add a minute or two to the cook time.
  • fresh spinach: add it at the end so it doesn’t overcook!
  • grated parmesan cheese: for serving! optional but so delicious!

Creamy Tomato Tortellini Soup

Tomato Spinach Tortellini Soup

  1. Add the olive oil to a large pot over medium heat. Add the crushed red pepper flakes and onion and cook until softened. Stir in the garlic and cook for a minute or so. Then add in the broth and crushed tomatoes.
  2. Increase heat to medium-high and bring to boil. Stir in the seasonings then reduce the heat and simmer for 30 minutes. This allows flavor to BUILD!
  3. Remove from heat and let cool slightly. Usually 10 minutes is fine! Then using a food processor or blender to puree the soup until completely smooth. The soup will look so much creamier after blending! Even though you haven’t added cream yet. Pro tip: If you want to cut calories, you can omit the cream completely. It won’t be as decadent, but it’ll still be delicious.
  4. Return the soup to the pot, add the cream, and simmer for 10 minutes. Toss in the tortellini and cook for 5 to 8 minutes. Don’t over cook here! Or the tortellini will fall apart.
  5. Stir in the spinach and cook for another 2 to 3 minutes, or until slightly wilted. Again, you don’t want to overcook here!
  6. Ladle the soup into bowls and top each with plenty cheese. ENJOY!!!

 Can I make this in a slow cooker?

While this recipe can’t be full made in a crockpot, it can be made ahead of time and kept warm in one.

Creamy Tomato Tortellini Soup

How to Freeze Tomato Soup

Good news! The base of this soup is freezer friendly! Just don’t add the cream, tortellini or spinach.

  1. Allow the creamy tomato soup to cool completely, then ladle it into freezer safe storage containers or large BPA free freezer bags.
  2. If using freezer bags, lay bags flat on a sheet pan and freeze until solid. Then stack and store as needed.
  3. To thaw, remove from freezer and thaw the soup in the fridge overnight.
  4. Pour soup into a large saucepan. Add the cream and simmer. Add in the tortellini, and then the spinach.

What to Serve Soup with?

This soup is absolutely delicious on its own! But if you’re looking to bulk it up or turn it into a heartier meal, here are a few ideas:

  • Toss in some shredded chicken or cooked Italian sausage! Super yummy!
  • Grilled cheese!!! I mean, is there a more iconic pairing than a grilled cheese sandwich and tomato soup? I think not!
  • Serve with garlic knots! They’re so delicious… and perfect for dunking!
  • Meatballs! My easy baked meatballs make a great side dish for any soup recipe. Sometimes I make them mini and just toss them right in!
  • Rosemary Parmesan Biscuits! These are SO good, especially with a tomato based soup.

 Creamy Tomato Tortellini Sou

Soup Recipes

  • Italian Chicken Tortellini Soup
  • Creamy Tomato and Tarragon Soup with Black Pepper Parmesan Biscotti
  • Italian Minestrone Soup

This Creamy Tomato Tortellini Soup is so easy and always a crowd-pleaser! Perfect for those chilly nights when you need a little comfort food in your life! Top with plenty of Parmesan cheese and serve with crusty Italian bread (and maybe a glass of red wine...) for an extra tasty meal!

If you try this recipe for Tomato Tortellini Soup, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day.

Creamy Tomato Tortellini Soup

Creamy Tomato Tortellini Soup

10 votes

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Tomato Tortellini Soup

Author Ashley Manila

Yield 6 servings

This Creamy Tomato Tortellini Soup is so easy and always a crowd-pleaser! Perfect for those chilly nights when you need a little comfort food in your life! Top with plenty of Parmesan cheese and serve with crusty Italian bread (and maybe a glass of red wine...) for an extra tasty meal!

Ingredients

  • 3 Tablespoons olive oil
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 cup yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth (or vegetable broth)
  • 2 (28 fluid ounce) cans crushed tomatoes with basil 
  • 2 Tablespoons fresh basil, chopped
  • 1 teaspoon Italian seasoning 
  • 1 teaspoon salt (more if needed)
  • 1/2 teaspoon black pepper 
  • 1 and 1/2 teaspoons granulated sugar 
  • 3/4 cup heavy cream
  • (1) 20 ounce bag cheese tortellini
  • 2 cups fresh spinach (add more if you want!)
  • Freshly grated parmesan cheese (optional) 

Instructions

  1. Add the olive oil to a large soup pot and bring to a simmer over medium heat. Add the crushed red pepper flakes and onion and sauté, stirring occasionally, for 5-7 minutes, or until softened. 
  2. Stir in the garlic and cook for 1 minute, or until fragrant.
  3. Add in the broth and crushed tomatoes. Increase heat to medium-high and bring to boil.
  4.  Stir in the fresh basil, Italian seasoning, salt, pepper, and sugar. Reduce the heat and simmer, stirring occasionally, for 30 minutes. Remove from heat and let cool slightly. 
  5. Using a food processor or blender, working in small batches, puree the soup until completely smooth.
  6. Return the soup to the pot, add the cream, and simmer over low heat for 10 minutes, or until slightly thickened. Stir in the tortellini and cook for 5 to 8 minutes, or until the tortellini is cooked through. 
  7. Stir in the spinach and cook for another 2 to 3 minutes, or until slightly wilted. Taste and adjust the seasoning, adding more salt and pepper if needed. 
  8. Ladle the soup into mugs or bowls and top each with plenty of Parmesan cheese. Serve warm!

Courses Dessert

Cuisine Italian

9K Shares

Filed Under: Dinner, Pasta, Savory, Soup

Reader Interactions

Comments

  1. Tamara J. says

    August 27, 2019 at 10:45 pm

    I am pinning this to try out in the very near future! It has 2 of my favorites- tomato soup, and pasta!

    Reply
  2. Heather says

    August 28, 2019 at 3:04 pm

    Where in the recipe do we actually add the sugar?

    Reply
    • bakerbynature says

      August 30, 2019 at 2:02 pm

      Hi! Step 4 🙂

      Reply
    • Sylvie Côté-Nace says

      October 19, 2019 at 2:29 pm

      It is mentioned in instructions #4.

      Reply
  3. Jolene says

    September 4, 2019 at 2:41 am

    Yum, made this soup for dinner tonight it was definitely a hit. I cooked the onions and garlic according to directions, added all dry ingredients then blended with the tomatoes. After everything was pureed I put it in the pot with the chicken broth, once it started to boil I added the tortellini.
    This will be a staple in our home, freon now on

    Reply
  4. Effie says

    September 10, 2019 at 2:37 am

    I made it today and it came out great! I only purées half of the soup and I used frozen spinach. I will make it again. This was better than eating it in a restaurant.

    Reply
  5. Kimberly Wagner says

    November 6, 2019 at 4:08 pm

    Can we substitute the heavy cream for something else? Greek yogurt?

    Reply
  6. Patrice says

    November 21, 2019 at 1:47 pm

    I made this and absolutely loved it It’s savory and perfect for those cold winter days but not heavy It also freezes well

    Reply
    • bakerbynature says

      November 21, 2019 at 1:52 pm

      So happy to hear it, Patrice! Thank you!

      Reply
  7. Penny says

    November 23, 2019 at 2:51 pm

    This soup is AMAZING! My husband made it a few nights ago and I had to make myself stop eating. We loved it so much that we are going to make it again for the weekend after Thanksgiving. It will be perfect for the football game along side homemade pizza.

    Reply
  8. Pam says

    January 8, 2020 at 10:40 pm

    Amazing I did make an 8 at with 32oz frozen tortellini and did not blend still amazing!!! Will try post pic will be the one in my 40yr old pan lol

    Reply
  9. JoeW says

    January 21, 2020 at 4:55 am

    This was very, very good.

    I played a bit fast and loose with the quantities. I wanted only enough for 2, but still wound up making too much. A serious character flaw of mine.

    I had leftover Italian sausage tortellinis (cooked) from last night, so I added them at the end with the spinach.

    The before- and after-puree soup did not have the dramatic color variation that your pictures showed. It didn’t turn the “after” color until the cream was added.

    Had a Parmesan rind floating about, so I put that in the soup when the tomatoes were added.

    I hate adding sugar to recipes, just because they have tomatoes in them, so I just put a big pinch in at the beginning. Turns out, it wasn’t enough, as there was still a slightly harsh/acid edge to the soup. I added your recommended amount, and that fixed things.

    Will make again.

    Thanks,
    Joe

    Reply
  10. Robin says

    March 25, 2020 at 12:00 am

    2(28 oz) cans of tomatoes… is this 2 x 28 or 2 large 14 oz cans for a total of 28 oz.

    Thank you very much.

    Reply
    • Tania says

      September 12, 2020 at 2:40 am

      That’s a great question. Did you ever find out the answer because now I’m wondering the same thing. Lol

      Reply
      • bakerbynature says

        September 13, 2020 at 1:44 pm

        It’s (2) 28 ounce cans, for a total of 56 ounces.

        Reply
  11. Desiree says

    April 5, 2020 at 2:54 pm

    Ashley, you’ve done it again! This recipe is delicious. This is old-fashioned comfort food!

    Reply
  12. Elaine says

    September 11, 2020 at 11:59 pm

    Omg this turned out delicious! I served cheddar garlic biscuits and Caesar salad. The tomato soup is incredible. I would recommend topping with a few pieces of basil as well.

    Reply
    • bakerbynature says

      September 13, 2020 at 1:44 pm

      I’m so happy it was a hit, Elaine! And I love the idea of topping it with basil.

      Reply
  13. Myrna says

    October 19, 2020 at 9:58 pm

    Used an Italian brand crushed tomato and found this to be extremely bitter tasting in spite of adding the sugar. I’m an experienced cook/ baker but couldn’t save this!

    Reply
  14. Christina says

    November 1, 2020 at 6:57 pm

    How would this be without the onion? My husbands allergic to onions but loves tomato soup.

    Reply
  15. Leslie says

    November 26, 2020 at 1:44 am

    I made this soup tonight and it was absolutely delicious! Made exactly as the directions said with the exception that I put the tomatoes in the food processor before they were hot along with the chicken broth. Let everything simmer together then as instructions indicated. Will be making this again and then hopefully for family over the Christmas holiday!!

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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